Ribeye with sweet-sour eggplant

Cut the aubergine into cubes of 1 cm. Sprinkle the cubes with some salt and let them stand for 15 minutes. Let the ribeye come to room temperature.

Finely chop the garlic and chop the onion. Cut the celery and carrot into cubes of 5 mm. Dab the eggplant dry with kitchen paper. Fry the aubergine in a frying pan with 2 tablespoons of olive oil around brown. Place them on a plate and gently fry the onion, garlic, celery and carrot in the shortening.

Stir in the tomato sauce with lemon juice and add the eggplant and olives. Allow this mixture to simmer for 10 minutes. Rub the ribeye with salt, freshly ground pepper and olive oil.

Fry the ribeye in a hot grill pan brown in 6-8 minutes and rosé on the inside. Serve the ribeye in slices with the aubergine puree. Tasty with couscous.